My mother-in-law gets me Country Woman Magazine (Thanks, Mom!) This month's issue had a section on Whole Grains. Since I am concentrating on preparing healthier foods, I thought I would give a few of the recipes a try. This is one of them. I mixed it up the night before and stored it in the refrigerator and popped it in the oven in the morning before I fed the baby. By the time I had taken care of him and read the my daughter a couple of stories it was ready to eat. (All before 7 am mind you!) My girls loved it! It says it makes 2 servings; I think they are pretty hearty servings. It would feed myself, my husband and the 2 little ones on a normal, not super-hungry day. The recipe said the leftovers taste pretty good rewarmed in the microwave.
Michigan Fruit Baked Oatmeal
- Prep: 15 min. Bake: 45 min.
- 1 cup old-fashioned oats
- 1/4 cup dried cranberries or cherries
- 1 tablespoon brown sugar
- 2 cups fat-free milk (I used powdered milk and water)
- 1/2 cup chunky applesauce (didn't have chunky, so just added some chunks of apple to my applesauce- tasted great!)
- 1/4 teaspoon almond extract (don't have it and don't particularly care for it- used vanilla)
- 2 tablespoons sliced almonds
- Optional toppings: vanilla yogurt and additional dried cranberries and sliced almonds
- In a large bowl, combine the first six ingredients. Transfer to a 3-cup baking dish coated with cooking spray; sprinkle with almonds.
- Bake, uncovered, at 350° for 45-50 minutes or until set. Serve with toppings if desired. Yield: 2 servings.